Healthy Chicken Tikka Masala With Spinach & Cranberries

🧂 Ingredients

• 1 tablespoon coconut oil

  or ghee
• 1 medium onion

  finely diced
• 1 red chilli

  long one, deseeded and finely diced
• 4 medium chicken breasts

  diced (about 550 g / 1.2 lb total)
• 2 teaspoons grated ginger
• 3-4 medium cloves of garlic

  grated
• 2 teaspoons turmeric powder
• 2 teaspoons garam masala
• 1.5 teaspoon coriander seed powder
• 1.5 teaspoon cumin powder
• 1 teaspoon salt
• 1 teaspoon fish sauce

  add a little more salt, if not using
• 2 tablespoons lemon juice

  lime juice or apple cider vinegar can also be used
• 1 teaspoon honey

  optional
• 1 cup diced tomatoes

  tinned
• 1/4 cup water
• 1 cup full-fat coconut milk
• 4 large handfuls baby spinach

  or chopped English spinach
• 3 tablespoons dried cranberries

  omit for Whole30 and keto
• 1 teaspoon arrowroot powder

  or tapioca flour [https://amzn.to/2YULWui]
• Fresh coriander/cilantro for garnish
• Cauliflower for making ‘cauli rice’

Instructions

• 1 Heat coconut oil in a large saucepan over medium-high heat. Add the onion and
  chilli and cook for 2 minutes, stirring a few times.
• 2 Add the chicken and stir for a minute. Then add the ginger and garlic and stir
  through again.
• 3 Add the spices and salt, and stir for 20-30 seconds to release the aromas.
• 4 Add the fish sauce, lemon juice, honey (if using), chopped tinned tomatoes,
  water and coconut milk and stir through.
• 5 Bring to a boil, then turn down to medium and cook for 15 minutes, covered with
  a lid.
• 6 After 15 minutes, add the cranberries and cook uncovered for a further 2-3
  minutes. Finally, add the spinach and stir through for 20-30 seconds, until it’s
  wilted.
• 7 Scoop some of the sauce to a small bowl and add the arrowroot powder/flour. Stir
  until dissolved and add back to the curry. Remove from heat and stir through –
  this will thicken the sauce slightly.

Nutrition Info